Elotes or Roasted Corn with Lime and Chili Seasonings

This is a dish you typically see street-side vendors selling in Mexico. Here in Dallas you can find a vendor selling them outside a taqueria like Fuel City in downtown. So yummy and the perfect summer vegetable to prepare, especially with our "Brisket Taco" recipe.

3 tbsp Hellman's mayo

zest of 1 lime

juice of 1 lime

2 tbsp finely grate Cotija cheese or Parmesan will do

1/2 tsp anejo or regular chili powder

1/4 tsp ground red pepper

1/4 tsp ground cumin

1/8 tsp salt

4 ears fresh corn or to simplify use 1 - 2 canned cooked sweet corn

Prepare grill if using fresh corn. In the unshucked corn, add a pat of butter to place on heated grill. Combine mayo, lime zest and juice in a small bowl. Combine chili powder, red pepper, cumin and salt in another small bowl. Place corn on grill rack coated with cooking spray. Grill corn 12 minutes or until tender, turning frequently. Remove corn from grill. Let cool. slice corn off of cob and place in saucepan to reheat with a pat or two of butter to keep moist. In a small mug or cup layer strained corn, sprinkle spice mixture, layer a little cheese repeat until mug or small cup is full. Garnish with cilantro (optional)